Red Velvet Cake Recipe (8-inch / 20 cm, 2-Layer Cake)

Ingredients

Dry Ingredients

300 g (2½ cups) all-purpose flour
15 g (2 tbsp) unsweetened cocoa powder
300 g (1½ cups) granulated sugar
1 tsp baking soda
½ tsp baking powder
½ tsp salt

Wet Ingredients

240 ml (1 cup) buttermilk, room temperature
180 ml (¾ cup) vegetable oil
2 large eggs, room temperature
2 tsp vanilla extract
1 tsp white vinegar
1 tbsp red gel food coloring (or 2 tbsp liquid food coloring)

Cream Cheese Frosting

450 g cream cheese, softened
225 g unsalted butter, softened
500 g (4 cups) powdered sugar, sifted
2 tsp vanilla extract
Pinch of salt

Baking Instructions

Step 1 – Prepare

Preheat oven to 175°C (350°F).
Grease and line two 8-inch cake pans with parchment paper.

Step 2 – Mix Dry Ingredients

Whisk together:

Flour
Cocoa powder
Sugar
Baking soda
Baking powder
Salt

Step 3 – Mix Wet Ingredients

In another bowl whisk:

Buttermilk
Oil
Eggs
Vanilla
Vinegar
Red food coloring

Mix until smooth.

Step 4 – Make the Batter

Gradually add the wet ingredients to the dry ingredients.

Mix only until combined. Do not overmix.

Step 5 – Bake

Divide batter evenly between the prepared pans.

Bake for 28–32 minutes, or until:

A toothpick inserted into the center comes out clean.
The cake springs back lightly when touched.

Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 6 – Prepare the Frosting

Beat butter and cream cheese until smooth.

Gradually add powdered sugar.

Mix in vanilla and salt.

Beat for 2–3 minutes until light and fluffy.

Step 7 – Assemble

Level the cake layers if needed.
Spread frosting between the layers.
Frost the top and sides.
Decorate with red velvet crumbs, fresh berries, or white chocolate curls.

Baking Tips

Use room-temperature ingredients for a smooth batter.
Gel food coloring gives a richer red color without thinning the batter.
Don’t overmix the batter, or the cake may become dense.
Chill the frosted cake for 30 minutes before slicing for clean, neat pieces.
Store in the refrigerator for up to 5 days; let it sit at room temperature for 20–30 minutes before serving.

Yield

Servings: 12–14 slices
Cake Size: 8-inch (20 cm), 2 layers
Preparation Time: 25 minutes
Baking Time: 28–32 minutes
Cooling & Decorating: 1½–2 hours
Total Time: Approximately 3 hours

One Batter • Two Flavors • Beautiful Swirls

Moist Chocolate Vanilla Marble Cake Recipe

Ingredients

Dry Ingredients

2½ cups (315 g) all-purpose flour
2 tsp baking powder
¼ tsp baking soda
½ tsp salt

Wet Ingredients

1 cup (225 g) unsalted butter, softened
1¾ cups (350 g) sugar
4 large eggs
2 tsp vanilla extract
1 cup (240 ml) milk

Chocolate Batter

¼ cup (25 g) unsweetened cocoa powder
2 tbsp hot milk or hot water

Baking Instructions

Step 1: Prepare

Preheat oven to 175°C (350°F).
Grease and line an 8-inch (20 cm) round cake pan.

Step 2: Mix Dry Ingredients

Whisk together:

Flour
Baking powder
Baking soda
Salt

Step 3: Cream Butter & Sugar

Beat butter and sugar for 3–5 minutes until pale and fluffy.

Step 4: Add Eggs

Add eggs one at a time.
Mix well after each addition.
Stir in vanilla.

Step 5: Add Dry Ingredients

Alternate adding:

Half the flour mixture
Half the milk
Remaining flour
Remaining milk

Mix just until combined.

Step 6: Make Chocolate Batter

Divide about ⅓ of the batter into another bowl.
Mix cocoa powder with hot milk until smooth.
Fold into the smaller portion.

Step 7: Create the Marble Pattern

Spoon vanilla batter into the pan.
Add spoonfuls of chocolate batter.
Repeat until all batter is used.
Use a skewer or knife to make 2–3 gentle swirls. Avoid overmixing or the pattern will disappear.

Step 8: Bake

Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

Step 9: Cool

Cool in the pan for 10–15 minutes.
Transfer to a wire rack to cool completely before frosting or slicing.

Optional Chocolate Ganache

Heat:

100 g dark chocolate
100 ml heavy cream

Pour the hot cream over the chopped chocolate, let sit for 2 minutes, then stir until smooth. Pour over the cooled cake.